Beef Rib Roast with Creamy Horseradish Sauce

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If you like, reserve the fat from the pan drippings to make Yorkshire Pudding, then prepare an au jus sauce. Add 2 cups of homemade Brown Beef Stock to the pan drippings and bring to a boil, scraping up all the flavorful browned bits.

Total Time:
3:25

Prep:
0:25

Cook:
3:00

Level:
Moderate

Yield:
10 main dish servings

Ingredients

1 beef rib roast from small end about 7 pounds

3 tbsp. whole tricolor peppercorns

1 tsp. salt

Creamy horseradish sauce

1 jar white horseradish

0.50 c. mayonnaise

1 tsp. sugar

0.50 tsp. salt

Yorkshire pudding

1.50 c. all-purpose flour

0.75 tsp. salt

1.50 c. milk

3 large eggs

3 tbsp. drippings from roast beef pan

Directions

Preheat oven to 325 degrees F. In medium roasting pan (14" by 10"), place rib roast, fat side up. In mortar, with pestle, crush peppercorns with salt. Use to rub on fat side of roast.